Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 3 over ripe bananas, mashed (1 1/4 – 1 1/2 cups)
- 2 large eggs
- 1/4 cup neutral oil
- 1/2 cup granulated sugar
- 1/2 cup lightly packed light brown sugar
- 1/4 cup ground flaxseed meal
- 1/3 cup whole milk
- 1/3 cup tahini
- 1 ripe but firm banana, peeled and sliced in half lengthwise
- 1 1/2 tablespoons white sesame seeds, for topping
Instructions
- Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9×5-inch loaf pan, line with parchment paper and lightly grease the paper. Set aside.
- In a large bowl, whisk together flours, baking soda, salt, ground cinnamon and ground allspice.
- In a medium bowl, mash the bananas. Whisk in eggs. Stir in oil followed by sugars and flax seed. Whisk in milk and tahini.
- Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Give it a good stir for about 2 minutes.
- Pour the batter into the prepared baking pan and top with the sliced firm banana and sesame seeds. Bake for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Rotate the pan 30 minutes into the baking process.
- Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
- This bread lasts, well wrapped at room temperature for up to 4 days. It is also great to store, well wrapped, in the freezer.